Khoya/Khova - 1 cup
Atta/wheat flour - 1/4 cup
Powdered Suger - 1 cup(adjust according to sweetness)
Dry fruits - 1/4 cup
Ghee - 1 teaspoon
Maida - 2 cups
Milk - 1 teaspoon
Oil - for deep frying
Cardamom powder - 2 teaspoons
- Take a wide opened bowl and add maida, milk, enough water to knead dough for poori, keep it a side for 20 - 30 minutes.
- Heat a kadai, roast wheat flour and keep it a side, in the same pan roast khova for few minutes and add to wheat flour stuff, then add powdered sugar, cardamom powder and mix it well.
- Heat small kadai and add 1 teapoon of ghee, add dryfruits and saute for few seconds and add this dry fruits to khova stuff and mix well.
- Now stuffing is ready, let it to cool, make evenly roundshaped circular balls with khova stuff, make that balls into shape of modak like whole garlic.
- Now take the maida dough, divide the dough into evenly sized balls, roll the into poori's.
- Keep modak shaped stuffing in the center of the poori, Bring together all the edges of poori together and close the top. This is quite a task especially if you have not made something similar to this before.
- Remove the extra portion of the dough from the top. You will get perfect shape with modak mould, but with little effort we can get the shape manually also.
- Heat oil in a deep frying pan, divide modaks into 3 batches and deep fry them till light brown and evenly fried all sides in a medium flame.